Sauerkraut Pork Chops

Pork Chops


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Yields or Serves:  

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Sauerkraut Pork Chops

This dish is so very easy to make. It goes well with potatoes and a green salad.


3 Cups Sauerkraut

½ Cup Chicken Broth

½ Pound Sliced Bacon

1 Teaspoon Dried Thyme

1 Tablespoon Grain Mustard

½ Teaspoon Dried Oregano

½ Teaspoon Kosher Salt

½ Teaspoon Freshly Ground Pepper

6 (1 Inch Thick) Pork Chops

3 Tablespoons Olive Oil

4 Chopped Garlic Cloves

2 Chopped Shallots

1 Chopped Yellow Onion

¼ Teaspoon Paprika

In a Dutch oven heat the olive oil. Place the garlic, shallots and onion in the heated oil and sauté for 1 minute. Add the pork chops to brown on both sides. Add the uncooked bacon and sauté for 1 minute. Turn off the heat and let stand for a few minutes. In a medium bowl, combine the chicken broth and mustard. Pour chicken broth mixture over the pork chops and other ingredients that have been standing in the Dutch oven. Add the salt, thyme, oregano, pepper and paprika. Finally place the sauerkraut (with the juice) on top to help keep the pork chops moist. Place the covered Dutch oven in a preheated 350° F. oven and bake for 1 hour.

Remove from the oven and let stand for 5 minutes before serving. Serves 6


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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